<![CDATA[Sure gel]]>Has anyone put sure gel in fresh sausage at all i was thinking one it for the next batch any thoughts

]]>https://waltonsdev.nodebb.com/topic/3294/sure-gelRSS for NodeThu, 10 Sep 2026 21:03:21 GMTThu, 21 Jan 2021 00:03:14 GMT60<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 15:52:55 GMT]]>Thanks, twilliams

]]>https://waltonsdev.nodebb.com/post/70532https://waltonsdev.nodebb.com/post/70532Sun, 20 Feb 2022 15:52:55 GMT<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 13:32:49 GMT]]>The Riz 39620E88-24E2-4142-8BEB-FE42543B7D9B.png

Looks like 2 cups for 20lbs

]]>https://waltonsdev.nodebb.com/post/70522https://waltonsdev.nodebb.com/post/70522Sun, 20 Feb 2022 13:32:49 GMT<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 11:12:54 GMT]]>I’ve been making my Grandfather’s Italian Sausage for years and he used a lot of fat, as he owned a small store in Detroit. I’ve tried to lower the fat amount, but it is a lot dryer. How much carrot fiber should I add to a #20 batch? Thanks, The Riz

]]>https://waltonsdev.nodebb.com/post/70520https://waltonsdev.nodebb.com/post/70520Sun, 20 Feb 2022 11:12:54 GMT<![CDATA[Reply to Sure gel on Thu, 21 Jan 2021 13:56:47 GMT]]>circlestaxidermy I’ve done it, it does give a juicier finished product but we recommend carrot fiber as it is less expensive and Sure Gel has milk which is an allergen in it and carrot fibd doesn’t have an allergen so it makes it a little simler for whoever is eating it. You shouldn’t experience any issues using sure gel in a fresh product though

]]>https://waltonsdev.nodebb.com/post/29049https://waltonsdev.nodebb.com/post/29049Thu, 21 Jan 2021 13:56:47 GMT